Fresh berry Pavlova from Fine Cooking Magazine, Apr/May 2014 (page 81) by Nicole Rees

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on August 18, 2019

    My first attempt at a pavlova - not bad. I followed a different sugar-to-egg white ratio (1/4 cup for each white), which seemed more standard. It did crack quite a bit, and next time I'd try different oven instructions. And maybe I over-beat my egg whites before adding the sugar. I used Greek yogurt instead of whipped cream, and it was a bit too virtuous-tasting with the lightness of the berries and the whites; next time would use the whipped cream with a little yogurt as the recipe specifies. It was gorgeous to bring to the table, and cut fairly well without too many runaway berries.

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